White Tea Production

 

To produce quality white tea, extreme effort and care must be taken. Select strands of the tea plant are selected to grow, and are carefully tended for a few years before they are ready to be harvested.

The best time to harvest white tea is in the early spring, and when the time does come, workers select and harvest the best leaves of the batch, as well as the silver buds, by hand.

Harvesting is never done when it is rainy or stormy, or when the temperature can or does cause ice. Because of the limited time per year that quality white tea can be picked, it is a very precious and rare tea.

Once they are harvested, the buds and leaves of the tea plant are carefully and methodically steamed and then very slowly dried. White tea is not “rolled” or heavily oxidized like black and green teas are, which is how it keeps such purity during processing. This is what is believed to give white tea such amazing and powerful health benefits.

The climate, altitude, soil, water, and amount of sunlight must all be perfect in order to get a perfect cup of white tea in the end.